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Influence of nonfermented dairy products containing bacterial starter cultures on lactose maldigestion in humans.
J Dairy Sci 1991; 74(1):87-95JD

Abstract

The effect of nonfermented dairy products containing yogurt or acidophilus cultures on lactose utilization by lactose-maldigesting humans was investigated. Yogurt and acidophilus milk containing 10(7) or 10(8) of Streptococcus thermophilus and Lactobacillus bulgaricus, or Lactobacillus acidophilus, respectively, were prepared using commercially processed 2% low fat milk. Immediately following inoculation, products were refrigerated. Lactose maldigestion was monitored by measuring breath hydrogen excretion at hourly intervals for 8 h following consumption of 400 ml of each test meal containing approximately 20 g of lactose. The yogurt milk containing 10(8) cfu/ml was shown to contain significant concentrations of microbial beta-galactosidase (EC 3.2.1.23; approximately 3 U/ml), which remained stable for at least 14 d at refrigerator temperatures. Breath hydrogen peaks were delayed and significantly lower (approximately 20 ppm at 5 to 7 h) than control values (approximately 70 ppm at 4 h), and intolerance symptoms were eliminated in all subjects. Yogurt milk containing 10(7) cfu/ml demonstrated intermediate breath hydrogen values and was marginally significantly different from control values. Lactobacillus acidophilus strains with varying resistance to bile and total beta-galactosidase-producing potential were also tested. Only one strain, LA-1, which demonstrated low bile resistance and intermediate beta-galactosidase activity, was capable of significantly decreasing breath hydrogen values when 10(8) cfu/ml of milk was consumed.

Authors+Show Affiliations

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

1903136

Citation

Lin, M Y., et al. "Influence of Nonfermented Dairy Products Containing Bacterial Starter Cultures On Lactose Maldigestion in Humans." Journal of Dairy Science, vol. 74, no. 1, 1991, pp. 87-95.
Lin MY, Savaiano D, Harlander S. Influence of nonfermented dairy products containing bacterial starter cultures on lactose maldigestion in humans. J Dairy Sci. 1991;74(1):87-95.
Lin, M. Y., Savaiano, D., & Harlander, S. (1991). Influence of nonfermented dairy products containing bacterial starter cultures on lactose maldigestion in humans. Journal of Dairy Science, 74(1), pp. 87-95.
Lin MY, Savaiano D, Harlander S. Influence of Nonfermented Dairy Products Containing Bacterial Starter Cultures On Lactose Maldigestion in Humans. J Dairy Sci. 1991;74(1):87-95. PubMed PMID: 1903136.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of nonfermented dairy products containing bacterial starter cultures on lactose maldigestion in humans. AU - Lin,M Y, AU - Savaiano,D, AU - Harlander,S, PY - 1991/1/1/pubmed PY - 1991/1/1/medline PY - 1991/1/1/entrez SP - 87 EP - 95 JF - Journal of dairy science JO - J. Dairy Sci. VL - 74 IS - 1 N2 - The effect of nonfermented dairy products containing yogurt or acidophilus cultures on lactose utilization by lactose-maldigesting humans was investigated. Yogurt and acidophilus milk containing 10(7) or 10(8) of Streptococcus thermophilus and Lactobacillus bulgaricus, or Lactobacillus acidophilus, respectively, were prepared using commercially processed 2% low fat milk. Immediately following inoculation, products were refrigerated. Lactose maldigestion was monitored by measuring breath hydrogen excretion at hourly intervals for 8 h following consumption of 400 ml of each test meal containing approximately 20 g of lactose. The yogurt milk containing 10(8) cfu/ml was shown to contain significant concentrations of microbial beta-galactosidase (EC 3.2.1.23; approximately 3 U/ml), which remained stable for at least 14 d at refrigerator temperatures. Breath hydrogen peaks were delayed and significantly lower (approximately 20 ppm at 5 to 7 h) than control values (approximately 70 ppm at 4 h), and intolerance symptoms were eliminated in all subjects. Yogurt milk containing 10(7) cfu/ml demonstrated intermediate breath hydrogen values and was marginally significantly different from control values. Lactobacillus acidophilus strains with varying resistance to bile and total beta-galactosidase-producing potential were also tested. Only one strain, LA-1, which demonstrated low bile resistance and intermediate beta-galactosidase activity, was capable of significantly decreasing breath hydrogen values when 10(8) cfu/ml of milk was consumed. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/1903136/Influence_of_nonfermented_dairy_products_containing_bacterial_starter_cultures_on_lactose_maldigestion_in_humans_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(91)78147-2 DB - PRIME DP - Unbound Medicine ER -